Food Recipes One-Tray Maple Pork Chops 4.0 (1) 1 Review This quick pork chop recipe is the perfect autumnal weeknight dinner. First, you’ll coat pork chops with a spicy maple-mustard glaze, then broil them to create a mouthwatering caramelized crust on each piece. These bake alongside savory-sweet parsnips, fennel, and apples, which play off the juicy meat. Fennel fronds are a fresh way to garnish this dish, but if you can’t find bulbs that have their stalks still intact, you can use chopped fresh parsley instead. Serve with a light, spicy red wine like pinot noir or Syrah, or a medium bodied white like Chardonnay or pinot gris. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She's been working in food publishing since 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. Real Simple's Editorial Guidelines Published on September 11, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 15 mins Total Time: 25 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 4 8-oz., ½-in.-thick bone-in center-cut pork chops 1 ¼ teaspoons kosher salt, divided ¾ teaspoon freshly ground black pepper, divided 1 tablespoon whole-grain mustard 1 tablespoon pure maple syrup ¼ cup olive oil, divided 1 pound parsnips, thinly sliced (about 2½ cups) 1 small bulb fennel, cored and thinly sliced (about 3 cups), fronds reserved for serving 2 small red apples, such as Honeycrisp, sliced 2 cloves garlic, finely chopped Directions Preheat oven to 450°F with rack in center position. Season pork with 1 teaspoon salt and ½ teaspoon pepper. Arrange on 1 side of a large, rimmed baking sheet. Whisk mustard, syrup, and 1 tablespoon oil in a small bowl; brush mixture on top of pork. Toss parsnips, fennel, apples, and garlic with remaining ¼ teaspoon each salt and pepper and 3 tablespoons oil in a large bowl until coated. Arrange mixture in a single layer on other side of baking sheet. Bake until vegetables are tender, about 10 minutes. Increase oven temperature to broil (do not remove baking sheet from oven). Broil until vegetables start to turn golden and slightly crisp and a thermometer inserted in thickest portion of pork registers 145°F, about 4 minutes. Top parsnip-fennel mixture with fennel fronds and serve. Print Nutrition Facts (per serving) 584 Calories 23g Fat 41g Carbs 53g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 584 % Daily Value * Total Fat 23g 29% Cholesterol 156mg 52% Sodium 852mg 37% Total Carbohydrate 41g 15% Total Sugars 19g Protein 53g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.